Tuscan Couscous Bowl
Recipe - Downers Grove, IL
Tuscan Couscous Bowl
000
Ingredients
1/2 cup drained and chopped roasted red peppers
2 Tbsp. toasted pine nuts
2 Tbsp. freshly grated Parmesan cheese
1 Tbsp. drained and chopped oil-packed sundried tomatoes
1 Tbsp. chopped fresh basil
1 Tbsp. plus 1 tsp. Fresh Thyme extra-virgin olive oil, divided
1 tsp. Fresh Thyme organic red wine vinegar
1 tsp. Fresh Thyme Italian seasoning
¾ tsp. Fresh Thyme organic ground paprika
½ tsp. garlic powder
12 oz. boneless, skinless chicken breast halves
1 (4.7 oz.) pkg. Near East Roasted Garlic & Olive Oil Pearled Couscous Mix
6 oz. sugar snap peas, trimmed
Watercress, for garnish
Directions
- For pesto, in a mini food processor combine roasted peppers, pine nuts, Parmesan cheese, sundried tomatoes, basil, 1 Tbsp. oil, and vinegar. Cover and process until smooth; set aside.
- Preheat oven to 425°F. In a small bowl, combine Italian seasoning, paprika, and garlic salt. Pat moisture from chicken with paper towels. Lightly pound chicken to an even thickness. Rub with remaining 1 tsp. oil. Sprinkle and rub seasoning mixture on chicken. Place in a shallow baking pan; cover loosely with foil. Bake for 15 to 20 minutes or until fully cooked (165°F).
- Meanwhile, prepare couscous mix according to package directions. Place sugar snap peas in a small bowl with 2 Tbsp. water. Microwave, covered, for 5 to 8 minutes or until crisp-tender, stirring once; drain.
- Slice chicken. Divide couscous among bowls. Arrange chicken and sugar snap peas on top. Spoon pesto over chicken; garnish with watercress, if desired.
Nutritional Information
Each serving contains: 488 calories, 14 g fat, 3 g saturated fat, 0 g trans fat, 88 mg cholesterol, 636 mg sodium, 46 g carbohydrates, 5 g fiber, 4 g sugar, 38 g protein. ","Daily values: 9% vitamin A, 11% vitamin C, 10% calcium, 8% iron.
0 minutes
Prep Time
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Cook Time
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Servings
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Makes 0 servings
Divina Roasted Sweet Peppers - 13 Ounce
Sale
$5.99 was $6.29$0.46/oz
Made With Pine Nuts Tub - 4 Ounce
$12.99$3.25/oz
Fresh Thyme Grated Parmesan Cheese - 5 Ounce
$3.99$0.80/oz
Traina Julienne Cut Sun Dried Tomatoes In Oil - 8.5 Ounce
$6.99$0.82/oz
Fresh Thyme Organic Basil - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Fresh Thyme Organic Red Wine Vinegar - 16.9 Ounce
$3.99$0.24/oz
Fresh Thyme Italian Seasoning - 1 Ounce
$2.49$2.49/oz
Simply Organic Paprika - 2.96 Ounce
$6.99$2.36/oz
Fresh Thyme Organic Garlic Powder - 2 Ounce
$3.99$2.00/oz
Farmer Focus Organic Boneless Skinless Chicken Breasts - 1.25 Pound
Sale
$11.24 avg/ea was $11.61 avg/ea$8.99/lb
Near East Roasted Garlic & Olive Oil Pearled Couscous - 4.7 Ounce
2 for $4.00
$2.00 was $3.49$0.43/oz
Not Available
Not Available
Nutritional Information
Each serving contains: 488 calories, 14 g fat, 3 g saturated fat, 0 g trans fat, 88 mg cholesterol, 636 mg sodium, 46 g carbohydrates, 5 g fiber, 4 g sugar, 38 g protein. ","Daily values: 9% vitamin A, 11% vitamin C, 10% calcium, 8% iron.
Directions
- For pesto, in a mini food processor combine roasted peppers, pine nuts, Parmesan cheese, sundried tomatoes, basil, 1 Tbsp. oil, and vinegar. Cover and process until smooth; set aside.
- Preheat oven to 425°F. In a small bowl, combine Italian seasoning, paprika, and garlic salt. Pat moisture from chicken with paper towels. Lightly pound chicken to an even thickness. Rub with remaining 1 tsp. oil. Sprinkle and rub seasoning mixture on chicken. Place in a shallow baking pan; cover loosely with foil. Bake for 15 to 20 minutes or until fully cooked (165°F).
- Meanwhile, prepare couscous mix according to package directions. Place sugar snap peas in a small bowl with 2 Tbsp. water. Microwave, covered, for 5 to 8 minutes or until crisp-tender, stirring once; drain.
- Slice chicken. Divide couscous among bowls. Arrange chicken and sugar snap peas on top. Spoon pesto over chicken; garnish with watercress, if desired.